Chicken Stock / Broth
Make it the old fashioned way! Simmering whole chicken,
herbs make a stock used as a base for soups and many other recipes.
Prep. Time: 7:00
Yield: 2-3 quarts
4-5 lb. stewing chicken - quartered
3 ribs celery with leaves - coarsely chopped
2 lrg. onions - un-peeled, quartered
2 med. carrots - un-peeled, quartered
1/4 lightly packed cup whole fresh parsley OR 2 Tbls.
1/4 lightly packed cup whole fresh thyme OR 2 Tbls.
whole peppercorns OR 1 tsp.
ground black pepper
1 - 3 clove
garlic - un-peeled, halved
I aded basil and more
salt, and followed the step about cooking it down for a stronger
flavor (about 2 more hours). It made enough I can use the frozen
stuff for a while. No more canned broth for me!
Great broth recipe Robbie! Being sick
with flu I googled chicken broth, found yours, grabbed what was
left from my roasted chicken in frig (instead of an uncooked one),
tossed in pot with everything else in your recipe, simmered for
hours and made THE best chicken soup ever. If it didnt shorten my
flu (and it may well have) it sure lessened the symptoms. I will
use this recipe again and again. I also added a pinch of red
pepper flakes (for heat) and a tsp of oregano just bc I use the
herb in just about everything.
I DID YOUR BASIC CHICKEN BROTH FOR MY
FAMILY AND THEY ENJOY
Hi Robbie!, I used your broth recipe
with a 6.5 pound roaster adjusting everything up a bit. I
substituted a couple dashes of dried garlic, added more water and
simmered 12 hours. I ended up with a gallon of superb broth and 3
lbs. of deboned chicken. Thanks!
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